Food Directory
Food Home:- Drink: Wine: France: Bordeaux: Graves:
- Chateau Saint Robert - Graves red and white wines. Includes history, vintages, and technical notes.
- Château Carbonnieux - One of the leading Graves châteaux that justified the creation of the prestigious Pessac-Léognan appellation.
- Château Haut-Bailly - Pessac-Léognan. Includes history, vintages, and a map.
- Château Haut-Brion - A premier grand cru classé in the Graves district with a history going back to the 16th century. Main site of Domaine Clarence Dillon, which lists the labels of this operation which also include Château La Mission Haut-Brion.
- Château Latour-Martillac - Grand cru Pessac-Léognan red and white wines. Includes news, history, vintage and technical information, and a map.
- Château Les Carmes Haut-Brion - Includes technical data, aerial view, and news.
- Château Magneau - Graves red and white wines. Features history, location, wines, and news.
- Château Malartic-Lagravière - Grand cru red and white Pessac-Léognan. Includes news and vintages.
- Château Pape-Clément - History, the wines, the vineyard and the winemaking. [Requires Flash]
- Château Pont de Brion - Produces white, red and sweet wines in the Graves appellation. Contains product information, an estate history, and a list of events.
- Château Smith-Haut-Lafitte - Grand cru Graves red and white wines. Features history, reviews, tour, and wines.
- Château de Chantegrive - Graves appellation red and white wines and Cérons appellation sweet white wines. Features wines, virtual tour, and news.
- Château du Seuil - Located southeast of Bordeaux in the centre of the Graves appelation. Produces two labels: Château du Seuil and Domaine du Seuil.
- Graves Wines - Description of this district: its white and red wines, history, soil and grape varieties. With detailed listing of chateaux and tourism.
Random Indian Recipes:-
- Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Paanipuri ki puri
In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with... - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - Dal Fry
Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ... - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Pineapple Jam
Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.